Sweet Potato, Carrot, Apple, and Red Lentil Soup

This soup is SO TASTY. It’s probably my favorite! It’s comforting and creamy. I love using my hand blender to puree soups right in the pot. If you don’t have one just use a normal blender or food processor – just make sure you let the steam escape or the lid might go flying!

I adapted this recipe from one I found off All Recipes. The original used dairy products.

Serves 6.
Ingredients:

1/8 cup Olive Oil (can be less, whatever you want, but it’s a big pot of soup)
2 large sweet potatoes, peeled (if desired) and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth

Directions:

Heat oil in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Optional: Add water/broth as needed to thin the soup to your preferred consistency.

This makes a good sized pot of soup! I have been meaning to freeze some, but we always end up eating it all up during the week. I would think it will freeze  well.

Creamy Broccoli Soup

This Creamy Broccoli Soup recipe looked easy, healthy and delicious. And it is!

Creamy Broccoli Soup
by Mama Pea

Ingredients (4-6 servings)

•    1 T. vegan margarine (i.e. Earth Balance)
•    1/2 medium onion, chopped
•    8 oz. broccoli florets (about 4 cups)
•    4 c. vegetable broth
•    2 c. corn kernels (frozen or fresh)
•    3 c. spinach
•    1/3 c. nutritional yeast
•    1/2 c. non-dairy milk (plain, unsweetened) – I used Almond
•    salt and pepper to taste
•    non-dairy (i.e. Daiya) cheddar cheese, shredded, as desired for topping soup

Instructions

•    In a large pot over medium high heat, melt margarine and add chopped onion.
•    Sauté for three minutes or until onion is softened and aromatic.
•    Add broth, broccoli and corn, and bring to a boil.
•    Lower heat and simmer for 5-7 minutes, or until broccoli is cooked through.

•    Transfer soup to a blender (or use a stick blender). I used my stick blender, it is so great for pureeing soups.

•    Add spinach and blend until smooth. Return soup to the pot (if using regular blender) and place over low heat.

•    Add nutritional yeast and milk and heat through. Add salt and pepper to taste.

•    Top individual bowls with Daiya cheese as desired and serve.

It’s just that easy to have something healthy that’s familiar, quick ‘n’ vegan!!